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Baked Olives and Feta – delicious hot baked feta cheese, olives, red pepper strips, sun dried tomatoes, and herbs. Makes a great crostini topping or spread for crackers!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Baked Feta Antipasti
This appetizer is quick and delicious – and tastes amazing! If you love feta and antipasti salad, you’ll love the rich, incredible flavor it has when baked!
We’re drizzling a little olive oil and some Italian herbs over this antipasti salad before baking, to infuse oregano, basil, thyme, and sage to balance the salty, buttery flavors from the feta and Castelvetrano olives.
This dish is fabulous over steak or tri tip, great with baked cod, or served over crunchy bread or scooped onto crackers and chips.
We like to even just eat it fresh out of the skillet – but will warn, when doing this, watch your portion, as olives contain a lot of sodium.
How to Bake Feta and Antipasti
This appetizer is incredibly easy – you basically just prep your oven and baking dish, mix everything together, and then bake.
As far as how long to bake this dish for – the number one question I am asked – it is somewhat subjective to you and your tastes.
I like baked feta a little over-baked – with rich, caramelized bits of cheese that have browned nicely for added flavor and a bit of crusty crunch. Some people prefer this less – and would prefer a just hot, not browned, feta.
How baked your cheese and antipasti is is entirely up to you – once it’s bubbling hot, it is ready to serve – but you can take it a little further if you’d like.
- Line a glass baking dish with parchment paper or spray nonstick spray into dish to prepare.
- Layer olives, red pepper strips, pepperonicis, sun dried tomatoes, and feta.
- Season generously with olive oil, herbs, and pepper.
- Bake until hot and feta has browned slightly, about 30 minutes.
- Serve with crusty bread, over pasta, vegetables, or fish.
- Enjoy!
Tips to Perfect Baked Feta and Olives and FAQs
We’re adding sun dried tomatoes, red pepper strips, olives, pepperoncini peppers, and lots of herbs – but I’m adding below a list of other delicious antipasti ideas that are great in this recipe:
- artichoke hearts
- hearts of palm
- pine nuts
- asparagus
- pickled okra
- cherry peppers
- pimiento peppers
- balsamic dressing
Hot tip: Please do not add any salt to this recipe – it is already considerably salty, thanks to the olives and the feta. It is not so salty to be eaten on it’s own – but if you were to eat the entire platter, without some bread or other dish, yom might definitely feel all that extra salt!
Baked feta and olives can be stored in an airtight container in the refrigerator for up to four days.
Olives and feta are already very salty – we recommend seasoning generously with herbs and pepper, but do not recommend adding any salt as this dish is already very salty.
Serve this delicious baked antipasti over buttered pasta or rice, with bread and crackers, or over baked fish, air fryer steaks, baked chicken – any recipe where you’d like an extra tangy, salty kick!
Baked feta and olives are safe to eat right away – so this dish can be served at any temperature – but we’re going to cook it until bubbling hot.
Some people prefer a bit of browning on the feta, as shown in my photos, which takes about 35 minutes. Some people prefer just hot cheese, without the browning – which is done in about 20 minutes.
How done you bake your feta is up to you – try it different ways, and see what you really love!
Other Easy Appetizers You’ll Love
If you love this baked feta with olives, be sure to check out some of our other easy appetizers to pair it with!
We love serving this baked antipasti with a crusty no knead bread, Buttery Soft Dinner Rolls, Easy Burrata Farro Salad, and Easy Roasted Tomatoes !
For the rest of our easy appetizers, find our appetizer recipe archives here.
Baked Feta and Olives Recipe
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Baked Olives and Feta
Equipment
Ingredients
- 12 oz castelvatrano olives, 20oz jar, drained
- ¼ cup sun dried tomato strips
- ½ cup roasted red peppers, rough chopped into 2″ chunks (don’t worry about size, just so they are in bite sized chunks)
- 8 oz feta cheese crumbles
- ½ cup pepperoncini pepper slices
- 2 tbsp olive oil
- 1 tsp Italian seasoning blend
- 1 tsp fresh cracked pepper
- 1 tsp fresh squeezed lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a glass baking dish with parchment paper or spray nonstick spray into dish to prepare.
- Layer olives, red pepper strips, pepperonicis, sun dried tomatoes, and feta.
- Season generously with olive oil, herbs, and pepper.
- Bake until hot and feta has browned slightly, about 30 minutes.
- Serve with crusty bread, over pasta, vegetables, or fish.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
